A Business Proposal Paper Presented To

The Faculty of The Senior High School Department

RC- Al-Khwarizmi International College Foundation Inc.
Basak Malutlut, Marawi City, Lanao Del Sur

In Partial Fulfilment
Of The Requirement for The Senior High School Curriculum
Under Science Technology Engineering and Mathematics Strand

Presented By
Abdulwahab, Nor’Ain M.
Adapun, Jamila
Diamaoden, Bassim M
Disoma, Norhaniya H.M.
Maminta, Mohammad Ryan M.
Maruhom, Amer Yusoph M.
MACASAWANG, SHAHANIE A.
RADIA, RADIA S.
TOMAWIS, RYHANISA

January 6, 2025
 TABLE OF CONTENT

INTRODUCTION 1

LOCATION OF ORGANIZATION 2

Lay out of the building 3

FUNDING/START UP SOURCE OF FUNDS 5

EXECUTIBE SUMMARY 6

Vision 7

Mission 7

Goals 7

Objectives 7

ORGANIZATIONAL ASPECT 9

Types of ownership 9

Nature of organization 9

Size of organization 9

Organizational chart 10

Position 11

Qualification 11
 Job description 11

Salary 11

MARKETING AND STRATEGIC PLAN 16

Product 16

Price 16

Place 16

People 16

Production 16

Packaging 16

Positioning 16

ENVIRONMENTAL ANALYSIS 17

Trends In Idustry 17

Consumer Analysis 17

Competitor Analysis 18

SWOT ANALYSIS 19

PRODUCTION PLAN 21

Production Schedule 21
 Production Process 22

Equipment Required 22

FINACIAL PLAN 24

Financial Data 24

Balance Sheet 24

Statement Of Income And Expenses 25

REFERENCES 26

DOCUMENTATION 27

APPENDIX 28

PROFILE 28

Logo 37

Sample Flyer 37

LIST OF FIGURES

PAGE 3

FIGURE 1. INTERNAL DESIGN

PAGE 3

FIGURE 2. FLOOR PLAN

PAGE 4

FIGURE 3. EXTERIOR DESIGN

 INTRODUCTION

The word dessert is derived from the French word desservir, which translates to
“to clear the table.” This origin is apt, considering that the first use of desserts was to
wash down the aftertaste of a large meal with something sweet.

Desserts in history, such as in the middle ages, revolved more around fruity
sweet foods such as jellies and wafers mixed with exotic fruits, nuts, and butter. Indeed,
the custard is known to be one of the first desserts ever eaten in the middle ages. The
next few reported desserts include apple pies in 1381 and gingerbread in the 1400s.

Up until the 17th century, desserts were meshed together with savory dishes and
were used as nothing more than palate cleansers. However, the seventeenth century saw
the advent of dessert cookbooks. This spread in popularity of desserts is owed to the vast
sugar plantations in the New World that allowed sugar costs to go down. With reduced
sugar prices, sugar could be used abundantly for sweet foods instead of being relegated
to a rare flavoring.

The 17th century also saw the move of having desserts solely reserved for the
end of meals as opposed to having several small dessert courses as palate cleansers
throughout. Custards eventually evolved into sweet puddings in the 19th century, and
then the industrial revolution brought forward the mass production of sweet foods such
as cakes.

A new culinary endeavor, Komamis, a Meranao term translating to "sweet

delicacies," offers a distinctive fusion of savory and sweet foods, complemented by a
diverse selection of beverages, including unique and refreshing drink options crafted
with locally sourced ingredients whenever possible. Our target market is broad,
encompassing families, young professionals, students, and anyone seeking delicious,
reasonably priced, high-quality cuisine. We distinguish ourselves through our varied
menu, commitment to using the freshest, locally sourced ingredients whenever possible,
1
and a warm, family-friendly atmosphere. This business plan outlines our strategy for
establishing Komamis as a thriving neighborhood restaurant.

Our menu balances classic favorites with innovative creations, catering to

diverse tastes and dietary needs. We prioritize exceptional customer service and a
positive dining experience. Our business model emphasizes sustainable practices and
efficient operations, including a lean management approach and a strategic pricing
strategy. We will leverage digital marketing and social media to build brand awareness
and engage with our customers. Furthermore, we plan to explore strategic partnerships
to expand our reach.

This plan details our market analysis, competitive landscape, marketing strategy,
operational plan, and financial projections. We project profitability based on our
commitment to responsible financial management and our belief in Komamis's potential
to become a beloved community destination. Our vision is to create a successful and
sustainable business that brings joy and satisfaction to our customers.

LOCATION OF THE ORGANIZATION

Komamis is located at Bario Green Marawi City strategically positioned to cater

to its target market. Situated in a high-traffic area, the location provides excellent
visibility and accessibility, ensuring convenience for both walk-in customers and those
seeking takeout or delivery services.

The area is known for its vibrant mix of residential and commercial spaces,
which aligns with Komamis’ goal to attract diverse customers seeking sweet and savory
delights. With nearby schools, offices, and retail centers, Komamis is ideally placed to
serve a wide customer base, fostering growth and brand awareness.

2
Figure 1. Internal design

Figure.2 floor plan

3
Figure 3. Exterior design

4
 FUNDING/ SOURCE OF FUNDS

KomaMiss is funded through personal investments of the member of KomaMiss

and investors. The fund came from their personal assets. Moreover, KomaMiss also
accepts funding from venture capital firms and crowdfunding..

Startup Funding

Capital

KomaMiss Members 100,000

Investors 100,00

Total Capital 200,000

Startup Expenses

Legal 3,000

Logo Tarpapel 200

Promotional materials 100

Rented space 8,000

Current 5,000

LG Refrigerator 19,000

Hanabishi Electric Stove 6,600

Gadgets 10,000

Aircon 10,000

5
Electric Fan 1,800

Others 44,100

Total 107,800

EXECUTIVE SUMMARY

Koma-Miss is from our own thinking word, we simply think that “Koman” is
from the Maranao word which mean is to eat and the other word “miss” is about on how
will you miss our food after you taste it. Koma-Miss is very well known and prominent
for the people in bazaar, specifically, those are the students from other school. Hence,
our tuna pie and rice-tea are popular. Tuna pie is a savory dish made with tuna and a
variety of other ingredients, typically encased in a flaky pie crust or pastry shell. It's a
comforting, hearty dish that's often baked until golden and crispy on the outside, with a
rich and creamy filling on the inside. On the other hand, the rice-tea one is also
prominent because of the so called “not tinipid the ingredients” and also affordable or as
what they said budget-friendly for the students. Thus, Koma-Miss tends to serve sweet
and also salty foods and also drinks that can refresh the consumer after having a feeling
of super-hot day.

Moreover, the business is a newly established food venture offering a simple yet
flavorful menu featuring rice, tea, and tuna pies. Located in [insert location or market],
KomaMiss has quickly gained attention for its unique combination of delicious, high-
quality ingredients and a warm, inviting atmosphere. The positive response from
customers has been overwhelmingly encouraging, with many noting the exceptional
taste and satisfying nature of the food.Our menu is designed to cater to those looking for
comfort food that is both filling and affordable, making it ideal for busy individuals

6
seeking a quick but satisfying meal. The main offerings—tender rice dishes, refreshing
tea, and savory tuna pies—have proven popular with a wide range of customers, and
early feedback has confirmed that our food stands out in terms of flavor, quality, and
value.Our goals include increasing foot traffic, expanding the menu to include new
variations of our popular dishes, and establishing partnerships with local food delivery
services to further enhance our reach. We are confident that KomaMiss will continue to
thrive and offer even more delicious food to our customers, while maintaining the high
standards of taste and quality that have garnered such positive feedback.

Vision

Our food store envisions being a vibrant, community-centered hub that provides
fresh, high-quality products, fostering healthy eating habits and sustainability. We aim to
offer a diverse selection of local, organic, and ethically sourced foods, making it easier
for customers to nourish themselves and their families.

Mission

Our mission is to provide our community with fresh, nutritious, and sustainably
sourced food, making healthy choices accessible to everyone.

Goals

Deliver excellent service and a personalized shopping experience that keeps

customers coming back.

Objective

7
 Our objective is to offer high-quality, locally sourced, and sustainable food
options while creating a welcoming shopping experience that supports healthy lifestyles
and strengthens community ties.

8
 ORGANIZATIONAL ASPECT

Types of ownership

A business partnership is a formal arrangement between two or more individuals,

groups, or organizations to manage and operate a business together while sharing its
profits, losses, and liabilities. It is one of the most common forms of business structures.
Here are the main aspects of a business partnership. We only consist of 8 members,
probably, we are partnership type of ownership.

Nature of organization

Our business is a kind of hybrid its because we simply use and do the service and
at the same time we sell our product, it’s a kind of business that helping the costumer
and making them to buy our service and product.

Size Of Organization

Being a small business owner often stems from personal preferences, resource
constraints, and specific market or lifestyle considerations. Many small business owners
value independence, enjoying the freedom to make their own decisions without the rigid
structures of larger organizations. They may focus on a specific niche they’re passionate
about, maintaining direct control over operations to ensure quality and adhere to
personal values. Limited financial resources can also play a role, as running a smaller
operation requires less investment and reduces the risks associated with scaling up.

Additionally, small business owners often target local or niche markets where
large-scale operations may not be viable, and they benefit from maintaining agility in
competitive industries. Operating a small business allows for greater flexibility, enabling
owners to balance work and personal life while avoiding the stress that comes with
managing a larger enterprise. Many owners prefer to minimize risks, choosing to keep
their business small to maintain stability or to test their business model before scaling up.

9
 ORGANIZATIONAL CHART

MEMBERS OF KomaMiss

TOMAWIS, RYHANISA M.
Chief Executive Officer (CEO) ⭐ ⭐ ⭐
⭐

FINANCIAL CHIEF OPERATING HUMAN RESOURCE

OFFICER⭐ ⭐ ⭐ OFFICER⭐ ⭐ ⭐ OFFICER⭐ ⭐ ⭐

DIAMAODEN,

BASSIM M.

Chief

Operating
MACASAWAN MARUHOM DISOMA,
Officer ADAPUN,
G, SHAHANIE , AMER NORHANIYA
JAMILA
A. YUSOPH M. H.M.
MARKETING MANAGER⭐ ⭐
HUMAN
FINANCIAL FINANCIAL HUMAN
RESOURC
OFFICER RESOURCE

MAMINTA,

ACCOUNTANT⭐ ⭐ MOHAMMAD RYAN

M.

MARKETING

MANAGER

RADIA, ABDULWAHAB, STAFF⭐

RADIA S. NOR’AIN M.

ACCOUNTAN ACCOUNTANT
T

10
Roles and Responsibilities

Duties and Quslifications Salary

Responsibilities

Chief Executive The Chief Executive A CEO typically possesses a 20,000

Officer/President Officer (CEO) is the strong educational

(TOMAWIS, highest-ranking background, often with a

RYHANISA M.) executive in a business degree in business,
and is responsible for management, or a related
overseeing the overall field, coupled with
strategic direction, extensive experience in
leadership, and success leadership roles, strategic
of the organization. decision-making, and
Their role involves industry-specific knowledge
setting and to effectively guide the
communicating the organization's growth and
company's vision and success.
mission while creating
strategies to achieve
long-term goals. CEOs
make critical business
decisions, such as
expanding into new
markets, launching
products, or handling

11
 mergers and
acquisitions.

Financial Officer A financial officer is A financial officer typically 15,000

(MACASAWANG, responsible for holds a degree in finance,

SHAHANIE A. managing an accounting, or economics,
MARUHOM, AMER organization's financial often supplemented by
YUSOPH M.)
health by overseeing certifications like CPA or
budgeting, financial CFA, along with significant
planning, risk experience in financial
management, record- management, analysis, and
keeping, and reporting, strategic decision-making.
while ensuring
compliance with legal
regulations and
optimizing the
company’s financial
performance.

12
Chief Operating A Chief Operating A Chief Operating Officer 15,000
Officer Officer (COO) is (COO) typically holds a
responsible for degree in business
(DIAMAODEN,
overseeing the administration,
BASSIM M)

organization’s daily management, or a related

operations, field, often with an MBA,
implementing business and possesses extensive
strategies, managing experience in leadership
resources and roles, strategic planning,
departments, and and operational
ensuring operational management within the
efficiency to support the industry.
company’s overall
goals.

Human Resource A Human Resource A Human Resources 15,000

Officer Officer is responsible professional in a food store
for recruiting, training, typically requires a degree
(DISOMA,
and managing in human resources,
NORHANIYA

employees, overseeing business administration, or a

ADAPUN, JAMILA)
performance related field, along with
evaluations, handling experience in recruitment,
employee relations, employee management, and
ensuring compliance knowledge of labor laws
with labor laws, and specific to the retail or food
fostering a positive industry.

13
 workplace culture.

Accountant An accountant in the An accountant in the food 14,00

(RADIA, RADIA S food business is business typically holds a

ABDULWAHAB,
responsible for degree in accounting,
NOR’AIN M.). managing financial finance, or business
records, preparing administration, with
budgets, monitoring experience in financial
costs, tracking inventory management, cost control,
expenses, ensuring inventory tracking, and a
compliance with tax solid understanding of the
regulations, and food industry’s specific
providing financial financial regulations and
insights to optimize cost structures.
profitability and support
business growth.

14
Marketing A marketing manager is A marketing manager in the 13,000
Manager responsible for food business typically

(MAMINTA, developing and holds a degree in marketing,

MOHAMMAD RYAN implementing marketing business, or a related field,
M.)
strategies, managing with experience in food
advertising campaigns, industry trends, consumer
analyzing market trends, behavior, product
coordinating with sales development, and strategic
teams, and overseeing marketing, along with a
brand development to strong understanding of
drive business growth food safety regulations and
and increase customer branding.
engagement.

Staff The staff in a food The staff in a food business 9,000

business are responsible typically holds
for preparing, serving, qualifications such as
and ensuring the quality degrees or certifications in
of food, maintaining culinary arts, food safety,
cleanliness, managing nutrition, business
customer interactions, management, or hospitality,
and supporting combined with practical
operational efficiency to experience in the food
deliver an excellent industry to ensure high-
dining or shopping quality service and
experience. operations.

15
 STRATEGIC PLAN

1. Product- Tuna Pie, Siomai Rice, Graham Balls and Juice - a delightful culinary
experience with our irresistible selection: savory Tuna Pie and Siomai Rice,
complemented by the sweet treat of Graham Balls, all perfectly paired with a refreshing
Juice.

2. Place- Fastfood chains, Restaurants, Convenience Stores and food stall

3. Price- affordable price for students -Tuna Pie (₱20), Siomair Rice with Juice
(₱35), Graham ball (₱10) and Juice small(₱5), big(₱10)

4. Promotion- Flyers, Social media campaign,

5. People- Highlight the convenience, affordability, and satisfying taste that good
for students and busy individuals looking for a quick, affordable, and savory meal or
snack.

6. Packaging- an eco friendly box to showcase the pie and graham balls and a
recyclable container for our Siomai rice and Juice.

7. Positioning- Ko-Mamiss provides a convenient and delicious range of ready-to-

eat and delicious snacks, perfect for busy individuals and students

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 ENVIRONMENTAL ANALYSIS

Trend in the Industry

By providing reasonably priced, healthful options like tuna pie and siomai rice,
food firms are responding to consumers who are concerned about their health by fusing
convenience, flavor, and health advantages.

Combining various products like meals and drinks enhances customer

satisfaction by offering a one-stop shop for food and drink requirements.

Food companies are focusing on creating visually appealing and socially

shareable products, utilizing stylized food photography and colorful displays to attract
online customers.

Consumers are looking for dining experiences that are more flexible, enabling
them to customize meal combinations or select individualized choices like particular
drink flavors or extras.

The company's product lineup's appeal and accessibility are enhanced by

offering versatile meal packages that allow consumers to combine various options.

Consumer Analysis

*KO-MAMIS is a perfect fit for the lifestyles of Gen Z (who make up 80% of
online buyers) and Millennials (52%), who place a high value on convenience,
technology, and individualized service.

*Despite the popularity of digital payments, cash-on-delivery (COD) is still

preferred by Filipino customers. Offering a range of payment alternatives, including
COD, would give customers flexibility.

17
 *Given that 92% of online buyers make purchases using smartphones, KO-
MAMIS must optimize its service for portable devices in order to attract the tech-savvy
audience (Lorenzo, A. 2023).

*KO-MAMIS can attract value-conscious consumers by providing high-quality

services at competitive prices, ensuring a quality experience.

*Consumers today prioritize convenience, seeking quick, hassle-free service.

KO-MAMIS, offering on-demand delivery of food services like tuna pie, siomai rice, tea,
and juice, can capitalize on this trend by providing fast and reliable service.

18
 SWOT ANALYSIS

STRENGTH WEAKNESSES

 Prioritizes excellent customer  Faces competition from other food

service, with friendly and helpful bazaars and restaurants in the area,
staff who create a welcoming and offering similar cuisines and price
enjoyable dining experience. points.
 Specializes in authentic filipino  Current space is limited,
cuisine, offering a wide variety of potentially restricting the number
traditional dishes and regional of vendors and customers it can
specialties. accommodate.
 Offers competitive pricing,  While komamiss has gained some
providing value for money and local recognition, it still needs to
catering to a diverse customer base. further establish its brand and
 Effectively utilizes social media unique selling proposition
platforms, local advertising, and
partnerships with food bloggers and
influencers to reach its target
market.

OPPORTUNITIES THREATS

 Komamiss could partner with local  Negative reviews or bad

19
 businesses, food suppliers, and experiences could impact
event organizers to expand its Komamiss's reputation and
reach, offer catering services, and customer loyalty.
host special events.  Competition from larger food
 Incorporate emerging food trends chains or grocery stores could pose
and cuisines, such as plant-based a threat to Komamiss by offering
options, fusion dishes, and more affordable options or wider
international flavors, to attract a selections.
wider customer base.  Changes in consumer preferences
 Komamiss could offer delivery or dietary trends could affect the
services through partnerships with demand for traditional Filipino
food delivery platforms or by cuisine.
establishing its own delivery team
to expand its reach and cater to
busy customers.

 Launch targeted marketing

campaigns, such as loyalty
programs, social media contests,
and email marketing, to engage
with existing customers and attract
new ones.

20
 PRODUCTION PLAN

Production Schedule

Komamiss Foods’ Schedule

Time Working Days Non- Working Days

Working
Days

Tue Wed Thu Fri Sat Sun Mon

8am-1pm Team B Closed Team A

Working
Hours

1pm-6pm Team A Team B

Working
Hours

The KomaMiss shop will be operates from Saturday to Thursday, with working
hours from 8:00 AM to 6:00 PM. We've assigned two teams to ensure seamless operatios.
Team 1 works the morning shift (8:00 AM - 1:00PM), while Team 2 covers the
afternoon shift (1:00 PM - 6:00 PM). This schedule allows for efficient production and
adequate breaks for our staff and purchase needs. On Friday is designated non-working
day, providing staff a well-deserved break. It also serves as preparation for the
upcoming week, allowing us to review, plan and conduct meetings to optimize
production processes. By doing so, we foster a healthy working environment, enhance
productivity and ensure our teams are well-prepared for the week ahea
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Production Process

The production process of sweet foods involves transforming raw ingredients

into finished products through a series of carefully managed steps. It begins with
planning and recipe development, followed by sourcing, preparing, and measuring
ingredients such as sugar, flour, butter, and flavorings. These ingredients are mixed and
processed using techniques like baking, boiling, or caramelizing, with precise
temperature and time controls to achieve the desired textures and flavors. The products
are then shaped, cooled, and set before being coated or decorated with icing, sprinkles,
or other finishes to enhance their appeal. Once complete, the sweet foods are packaged
to preserve freshness and labeled with essential details before undergoing quality and
safety checks. Finally, they are stored and distributed to retailers or consumers, ensuring
they are delicious, visually appealing, and safe for enjoyment.

Equipment Required

Equipment Quantity

Computer 1

Smartphone 2

Ipad 3

Wifi Routers 1

Sales Budget

KomaMiss Sales Budget

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 Year 1 Year2 Year3

Gross Annual 480,000 490,000 500,000

Sales

Less: 3,600 3,600 3,600

Advertisement

Utility Expenses 20,000 20,000 20,000

Salary Expenses 282,,000 282,000 282,000

Rented Expenses 36,000 36,000 36,000

Total Expenses 341,000 341,000 341,00

Accumulated 400,00 400,000 400,000

Expenses

23
 FINANCIAL PLAN/DATA

Financial Data

The Financial Plan of KomaMiss in 1 year

Rented Space 84,000

Equipment:

Machines 46,200

License Expenses (Legal) 3,500

Materials in Cooking Equipment 5,600

Tables and chair 10,000

Dry Goods 144,000

Others 90,000

Total Expenses 383,300

Balance Sheet

Assaets P

Furnitures 46,200

Gadgets/Computer 10,000

24
Tables and chair 10,000

Cash 24,100

Prepared expenses 20,000

Total Assets 110,300

Liabilities P

Rent Expenses 8,000

Salaries Expenses 101,000

Utilities Expenses 10,000

Accounts Payable 5,000

Total Liabilities 170,500

Statement Of Income And Expenses

Owner’s Equity 200,000

Liabilities Capital 170,000

Total Liabilities & Owners Equity 370,000

25
 REFERENCES

Whisked DC. (n.d.). History of desserts. Whisked DC.

https://whiskeddc.com/blogs/whisked-blog/history-of
desserts?srsltid=AfmBOorZUOC4YCry7LLvFNLxyF3TenqBPIwBqAJ3m5jQN
lhxveipIoEc

FarmFresh Consulting Group. (n.d.). Helping food startups and farms create sustainable
supply chains and market strategies. FarmFresh Consulting Group.
www.farmfreshconsulting.com

FlavorTech Analytics. (n.d.). Providing data-driven insights for restaurants and food
product developers. FlavorTech Analytics. www.flavortechanalytics.com

Harvest Market Research. (n.d.). Providing market trend analysis and consumer
behavior studies for food brands. Harvest Market Research. 789 Insight Drive,
Miami, FL 33101.

Sustainable Food Ventures. (n.d.). Sustainable Food Ventures.

www.sustainablefoodventures.com

Epicurean Business Associates. (n.d.). Epicurean Business Associates.

www.epicureanassociates.com

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DOCUMENTATION

27
 APPENDIX

PROFILE

Name: Maminta, Mohammad Ryan M.

Contact No: 09074627468
Email: [email protected]
——————————————————————————————————
Objective: To establish Ko-MAMISS as a leading innovator in the industry which we
offers exceptional service, exceeding customer expectations.
Place : Basak Malutlut Marawi City
Birthday. : July 6, 2006
Gender. : Male
Religion. : Islam
EDUCATIONAL ATTAINMENT
——————————————————————————————————
Senior High School : RC Al-Khwarizmi International College Foundation
INC. Senior High School
Junior High School : Msu Siawadato Community High School
Grade School : Pindolonan Maguing Lanao Del Sur
Kindergarten : Ibn Seina Integrated School Foundation

28
 APPENDIX

PROFILE

Name: RADIA, RANIA S.

Contact No: 09811350694
Email: [email protected]
——————————————————————————————————
Objective: To establish Ko-MAMISS as a leading innovator in the industry which we
Place : BRGY. BUBONG LILOD MADAYA, MARAWI CITY
Birthday. : June 22, 2005
Gender : Female
Religion. : Islam
EDUCATIONAL ATTAINMENT
——————————————————————————————————
Senior High School : RC Al-Khwarizmi International College Foundation
INC. Senior High School
Junior High School : MSU-University Training Center
Grade School : Rantian Elementary School

29
 APPENDIX

PROFILE

Name: Bassim Macabinta Diamaoden

Contact No: 09708818924
Email: [email protected]
——————————————————————————————————
Objective: To establish Ko-MAMISS as a leading innovator in the industry which we
offers exceptional service, exceeding customer expectations.
Place : Officersline panggao saduc Marawi City
Birthday : September 5, 2005
Gender : Male
Religion : Islam
EDUCATIONAL ATTAINMENT
——————————————————————————————————
Senior High School : RC Al-Khwarizmi International College Foundation
INC. Senior High School
Junior High School : Ibn Siena Integrated School Foundation
Grade School : Ibn Siena Integrated School Foundation
Kindergarten : PMTC laboratory school

30
 APPENDIX
PROFILE

Name: Disoma, Norhaniya H.M

Contact No:09631309141
Email:[email protected]
——————————————————————————————————
Objective: To establish Ko-MAMISS as a leading innovator in the industry which we
offers exceptional service, exceeding customer expectations.
Place : New Capitol Marawi City
Birthday : October 14, 2006
Gender. : Female
Religion : Islam
EDUCATIONAL ATTAINMENT
——————————————————————————————————
Senior High School : RC Al-Khwarizmi International College Foundation
INC. Senior High School
Junior High School : MSU-University Training Center
Grade School : AMAI PAKPAK ELEMENTARY SCHOOL

Kindergarten : NONE

APPENDIX
31
 PROFILE

Name: Jamila C. Adapun

Contact No: 09152209165
Email: [email protected]
——————————————————————————————————
Objective: To establish Ko-MAMISS as a leading innovator in the industry which we
offers exceptional service, exceeding customer expectations.
Place : Maul,Marantao
Birthday : December mber 26, 2005
Gender : Female
Religion : Islam
EDUCATIONAL ATTAINMENT
——————————————————————————————————
Senior High School : RC Al-Khwarizmi International College Foundation
INC. Senior High School
Junior High School : Buad Agri School Foundation
Grade School : Buad Agri School foundation
Kindergarten : NONE

APPENDIX
32
 PROFILE

Name: Marohom, Amer Yusoph M.

Contact No: 09171161417
Email: [email protected]
——————————————————————————————————
Objective: To establish Ko-MAMISS as a leading innovator in the industry which we
offers exceptional service, exceeding customer expectations.

Place : MSU, Dimaluna, Marawi City

Birthday : February 26,2007
Gender : Male
Religion : Islam
EDUCATIONAL ATTAINMENT
——————————————————————————————————
Senior High School : RC Al-Khwarizmi International College Foundation
INC. Senior High School
Junior High School : Our Lady of Peace High School
Grade School : Our Lady of Peace High School
Kindergarten :Our Lady of Peace High School

APPENDIX
33
 PROFILE

Name: Macasawang, Shahanie Adiong

Contact No: 09388341775
Email: [email protected]
——————————————————————————————————
Objective: To establish Ko-MAMISS as a leading innovator in the industry which we
offers exceptional service, exceeding customer expectations.
Place : Camalig Marantao LDS
Birthday. : October 1, 2007
Gender : Female
Religion : Islam
EDUCATIONAL ATTAINMENT
——————————————————————————————————
Senior High School : RC Al-Khwarizmi International College Foundation
INC. Senior High School
Junior High School : Hadiyyah International School Foundation
Grade School : Camalig Elementary School
Kindergarten : Bara Emul Iman Integrated School

APPENDIX
34
 PROFILE

Name: Abdulwahab, Nor’ain M.

Contact No: 09061049289
Email: [email protected]
——————————————————————————————————
Objective: To establish Ko-MAMISS as a leading innovator in the industry which we
offers exceptional service, exceeding customer expectations.
Place : Daana-ingud Marantao LDS
Birthday : January 29, 2007
Gender : Female
Religion : Islam
EDUCATIONAL ATTAINMENT
——————————————————————————————————
Senior High School : RC Al-Khwarizmi International College Foundation
INC. Senior High School
Junior High School : Datu Umpar Science High School
Grade School : DBES Elementary School
Kindergarten : DBES Elementary Scho

APPENDIX
35
 PROFILE

Name: Ryhanisa M. Tomawis

Contact No: 09269289751
Email: [email protected]
——————————————————————————————————
Objective: To establish Ko-MAMISS as a leading innovator in the industry which we
offers exceptional service , exceeding customer expectations.
Place : Marantao, Lanao del sur
Birthday : September 25, 2007
Gender : Female
Religion : Islam
EDUCATIONAL ATTAINMENT
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Senior High School : RC Al-Khwarizmi International College Foundation
INC. Senior High School
Junior High School : Rosario Integrated School
Grade School : Rosario Integrated School
Kindergarten. : Rosario Integrated School

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LOGO

FLYERS

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